Chipotle Jackfruit Filling

1. Add the fire roasted tomatoes, chipotles and 1 tbsp of adobo sauce, cumin, garlic powder and oregano to a blender. Pulse until mostly smooth.
2. Drain the jackfruit and roughly break apart with your hands into smaller “shredded” pieces. Thoroughly rinse the jackfruit and use a kitchen towel (or your hands) to wring out any excess liquid.
3. Heat the oil in a large skillet over medium-low heat. Add the onion and cook until golden brown (15 minutes).
4. Add the jackfruit and cook for 1-2 minutes or until the pan is mostly dry (to make sure we’ve gotten most of the water out of the jackfruit).
5. Add the sauce and salt to taste and increase the heat to medium. Cook for approximately 5-8 minutes (not stirring too often) until some of the jackfruit becomes slightly crispy. Break apart any larger pieces with a spatula.

Assembly

1. Heat a skillet over medium heat and brush with a bit of oil (about ½ tbsp).
2. Place the tortilla on the skillet. Cover one side of the tortilla with jackfruit filling and cheese. Carefully fold in half. Cook until golden brown and then flip and cook on the other side. Reduce heat to medium-low if they brown too quickly.
3. Add more oil to the pan as necessary and repeat with the remaining tortillas.